Courgette and Lemon Cake

Courgette and Lemon Cake

Although courgette may not be a typical cake ingredient, it’s a great way to enhance the texture and moisture whilst also adding extra nutrients – so what’s not to love? Made even more delicious with Filippo Berio Mild & Light Olive Oil and zingy fresh lemon icing, this simple cake is perfect for a mid-morning treat.

Categories: Desserts

Serves: 10-12 slices Preparation time: 15 minutes Cooking time: 40-45 minutes



  • 2 x large eggs
  • 100g soft light brown sugar
  • 100g caster sugar
  • 120ml Filippo Berio Mild & Light Olive Oil
  • 2 lemons, zest and juice
  • 1 tsp vanilla extract
  • 175g plain flour
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate soda
  • 1/4 tsp salt
  • 225g courgette, grated and squeezed of excess liquid
  • 225g icing sugar


  1. Preheat oven to 180ºC and lightly oil a loaf tin. Line the tin with parchment paper.
  2. Beat together the eggs, both sugars and Filippo Berio Mild & Light Olive Oil until light and airy.
  3. Add the juice and zest of 1 lemon, vanilla extract and stir together.
  4. Gradually fold in the flour a few stages at a time. Add the baking powder, bicarbonate and salt.
  5. Stir in the grated courgette.
  6. Place the cake mix in the loaf tin and bake for 40-45 minutes, until a skewer comes out clean. Remove from the oven and leave to fully cool on a cooling rack.
  7. When the cake is fully cooled, remove from the tin and drizzle it with icing. To make the icing: whisk the icing sugar with the juice and zest of 1 lemon and drizzle all over the top of the cake.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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